Zucchini Pickles - cooking recipe

Ingredients

1 qt. distilled white or apple cider vinegar
2 c. sugar
1/2 c. salt
2 tsp. celery seed
2 tsp. ground turmeric
1 tsp. dry mustard
5 lb. (5 to 6 inches) zucchini, washed, unpeeled, cut into 1/2-inch slices
1 qt. thinly sliced onions (4 to 5 medium)

Preparation

Combine ingredients in saucepan.
Bring to boil.
Pour over zucchini and onions; let stand 1 hour, stirring occasionally. Bring combined mixture to a boil, then simmer 3 minutes.
Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2-inch of top, making sure vinegar solution covers vegetables.
Cap each jar at once.
Process 5 minutes in boiling water bath.
Makes 6 to 7 pints.